![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs059.ash2/36298_1430943846947_1033398210_1228656_925017_n.jpg)
Started here.
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Caraway seed, shallots, and ginger blended to puree.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs059.ash2/36298_1431060729869_1033398210_1229030_8274967_n.jpg)
Yuck..
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs059.ash2/36298_1431080370360_1033398210_1229052_4935662_n.jpg)
Quack quack quack quack quack...
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs059.ash2/36298_1431092970675_1033398210_1229070_2102478_n.jpg)
Eventually i figured this much out! I had no idea what I was doing really...
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs059.ash2/36298_1431114891223_1033398210_1229141_4310729_n.jpg)
Breasts, legs.. remove the wings, put those into a pot.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs059.ash2/36298_1431124571465_1033398210_1229231_1575566_n.jpg)
All the remaining garbage, on 2tbsp of olive oil. By the way I ate the meat, I was hungry.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs099.snc4/36298_1431133571690_1033398210_1229263_4354155_n.jpg)
Scored the breasts. Did a bad job of it. Needs improvement.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs059.ash2/36298_1431136331759_1033398210_1229273_6330272_n.jpg)
Coated with that goop.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs059.ash2/36298_1431138371810_1033398210_1229279_722145_n.jpg)
Went into the fridge. Skin sides of breasts weren't coated. Keeping that in mind, look at the orientation used.
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Boiling garbage and chicken stock, and water.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs099.snc4/36298_1431261734894_1033398210_1229657_3167848_n.jpg)
Figs I dried out.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs099.snc4/36298_1431299535839_1033398210_1229848_5213271_n.jpg)
Strained stock. I refrigerated it overnight, removed the fat from on top. Put it in a container, added COLD water (to not melt fat), shook and poured off. Froze the duck fat.
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Legs in rack with some water in the pan. Fat drips off.
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Olive oil and nasty goop I browned.
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Added this and boiled until it looked like wet sand.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs115.snc4/36118_1432123996450_1033398210_1232200_6243962_n.jpg)
Then added this (notice the duck fat I later removed) and a bay leaf and boiled down to 1/4 remaining liquid, strained out.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs115.snc4/36118_1432127196530_1033398210_1232203_6094320_n.jpg)
As I said.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs055.ash2/36118_1432141596890_1033398210_1232257_5520309_n.jpg)
Strained that garbage into a sauce pot. 14 ounce Lodge cast iron butter melting pot really.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs115.snc4/36118_1432148277057_1033398210_1232273_5219302_n.jpg)
Added the figs, waited for them to plump for 2 minutes. Added butter, salt, pepper.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs115.snc4/36118_1432148397060_1033398210_1232274_5016379_n.jpg)
Fried breasts in skillet, pouring off the fat repeatedly for 20 minutes as it rendered. My bad scoring meant my breasts were still a bit fatty when I was done, instead of as crispy as I'd like.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs055.ash2/36118_1432162877422_1033398210_1232286_5534580_n.jpg)
And here's the meat (flipped over the breasts and fried them to medium-rare in duck fat, of course... the breasts were exuding tons of duck fat, it was in the pan already).
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs115.snc4/36118_1432167637541_1033398210_1232319_5247083_n.jpg)
Split the legs, sliced the breasts...
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs095.snc4/36118_1432176917773_1033398210_1232437_4257962_n.jpg)
Cover with the figs and port sauce, and serve with a Pinot Noir.
Cost me about $30 overall, including a $15 bottle of ruby port.
http://www.foodnetwork.com/recipes/food-network-kitchens/duck-with-figs-and-port-recipe/index.html